Hummus

Yields 10–12 servings of homemade vegan hummus.
Preparation Time: 15 minutes of work, overnight soaking + 1.5 hours cooking + 2 hours coolingIngredients

• 1 kg small chickpeas (e.g., Hadass variety)(You can halve the quantity for 5–6 servings.)
• 1 heaping teaspoon of baking soda (needed only for regular pot cooking; skip if using a pressure cooker)
• Plenty of water (for soaking, rinsing, and cooking)
  Preparation InstructionsStep 1: Soaking the Chickpeas

1. Place the chickpeas in a large bowl or container.
2. Cover with plenty of water, at least 4 cm (1.5 inches) above the chickpeas.
3. Soak overnight.
   • If it’s warm, soak them in the fridge instead of on the counter.
4. For best results, change the soaking water once. If you don’t, it’s fine.
5. Drain the soaked chickpeas in a colander and rinse them well.
   Step 2: Cooking the Chickpeas
   Option 1: Regular Pot Cooking
6. Transfer the soaked chickpeas to a large pot. Cover with water about 5–6 cm (2–2.5 inches) above the chickpeas.
7. Add the baking soda. Bring to a boil.
8. Skim off any foam that forms on the surface.
9. Reduce the heat, cover the pot, and simmer until the chickpeas are tender (40 minutes to 1.5 hours).
10. The chickpeas should be very soft and easily mashable with your fingers or in your mouth.
    Option 2: Pressure Cooker Cooking
11. Transfer the soaked chickpeas to the pressure cooker. Cover with water about 5–6 cm (2–2.5 inches) above the chickpeas.
12. Bring to a boil and skim off any foam.
13. Once the foam subsides, seal the pressure cooker lid.
14. Cook on medium heat for 1–1.3 hours, or until the chickpeas are completely tender.
15. Carefully release the pressure—preferably outside near a window, as the steam can contain chickpea particles.
16. The chickpeas should be very soft and easily mashable with your fingers or in your mouth.
    Step 3: Cooling and Storing
17. Allow the cooked chickpeas to cool completely.
18. Use about 2 cups (or more) of the cooked chickpeas to prepare hummus the same day.
19. Freeze the remaining chickpeas in small containers.
    • Alternatively, store them in the fridge for 3–4 days.
      Tip: If you’re in a hurry and can’t wait for the chickpeas to cool, take the desired amount for same-day blending and chill them in the freezer for 20 minutes or until cold but not frozen.
      Perfect Homemade Hummus Recipe
      Serves: 2-3 | Vegan | Total Time: 15 minutes (assuming the chickpeas are already cooked)Ingredients:

• 2 cups cooked chickpeas (if using frozen, defrost them overnight in the refrigerator)
• 1/4 cup water (preferably the cooking water from the chickpeas, but regular cold water works too)
• 1/2 cup high-quality tahini (you can adjust based on preference; the recipe used Al Arz tahini)
• 1 garlic clove, peeled and finely chopped, minced, or grated (optional)
• 2-4 tablespoons freshly squeezed lemon juice (about half a lemon)
• 3/4 teaspoon fine salt (or more, to taste)
• 1/2 teaspoon ground cumin (you can add a bit more or omit if you don’t like cumin)
  Instructions:

1. Place the cooked chickpeas in a food processor or a powerful blender. Add the 1/4 cup cooking water and blend thoroughly for about a minute until the chickpeas are completely mashed and form a smooth paste.
2. Add the tahini, chopped garlic, fresh lemon juice, salt, and cumin. Blend again for at least 30 seconds until you achieve a smooth texture.
3. Taste the hummus and adjust seasoning. Add more lemon juice or salt if needed. If the hummus is too thick, gradually add more water and blend again. It's better to start with a thick consistency and thin it out as needed rather than making it too runny at the start.

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